{"id":5699,"slug":"eggs-canada","title":"Eggs, Canada.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four solid even-sized tomatoes","salt and pepper","four raw eggs","butter","tomato sauce","chopped parsley"],"ingredients_norm":["solid even sized tomato","salt and pepper","raw egg","butter","tomato sauce","parsley"],"steps":["Cut the tops from four solid even-sized tomatoes, scoop out the insides, season with salt and pepper, break a raw egg in each, put a small piece of butter on top, season with salt and pepper, place on a buttered plate and bake in the oven for about eight or ten minutes.","Serve on a china platter with a little tomato sauce around the tomatoes.","Sprinkle with chopped parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w92:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4b9fb1e8a4cb2d5ed782aa5d0fc246ce3a7eea6fc1ca31607b721e7aa74629d0","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/eggs-canada"}